Place cooled mashed potatoes in a large mixing bowl, Make a well in the center, add the egg, salt, sugar and flour. Mix until a ball forms, If it is a little too sticky, add more flour, a tablespoon at a time. Depending on how wet your potatoes are, you may need to add several. I cooked the potatoes in the microwave, so mine took the 2 cups only.

Once the dough is formed, break off pieces about the size of a tennis ball, roll lightly into a ball, then rolling back and forth roll out to dowel shape about 16" long. Cut into 3/4-1" pieces, roll on a fork to make ridges. Drop into salted boiling water until they float to the top. Drain. Coat with olive oil and reserve.

Sweet and Spicy Ginger Broth:

4 Tablespoons butter

1 large clove garlic, crushed

4 Tablespoons fresh grated ginger

4 large Shiitake mushrooms, chopped

3/4 cup sake

8 ounces clam juice

1 cup vegetable broth

2 Tablespoons fish sauce

2 teaspoons soy sauce

2 Tablespoons brown sugar

1 teaspoon hot chili oil

6 small lobster tails (I used 4 ounce tails)

6 whole Shiitake (for garnish, optional)

Heat the butter in a stockpot. Add the garlic, ginger and shiitake, saute until fragrant and the garlic is golden, about 3 minutes. Add the sake, reduce by 1/3, add the remaining ingredients (except lobster tails) bring to simmer. Add lobster tails, simmer in the broth until opaque and cooked through. Remove to a platter, pull the meat from the shell, and cover to keep warm.

To plate, ladle the hot broth over the cooked gnocchi, top with a lobster tail and garnish with a whole shiitake mushroom or a few slices of pickled ginger.

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